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Monthly Archives: August 2014

August 28, 2014
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Soup and Salad
gluten-free, paleo, salad, summer salad, vegan

Grilled Pepper Salad

August 28, 2014 Soup and Salad Leave a comment
Grilled Pepper Salad

My family loves to make as many summer meals on the grill as possible. The grill makes everything taste better, plus who wants to be cooking in the kitchen when it’s 80+ degrees outside! One of my favorite summer dishes is grilled pepper salad. My family is Portuguese and this salad is a summer staple, especially paired with fresh grilled sardines. Ok, sardines aren’t for everyone, but this salad goes equally well with burgers and dogs, or a nice steak.

Bell Peppers

Bell Peppers

So, how do you grill peppers? It is very easy and fun. I introduced my husband to this salad before we got married and he quickly became a master at perfectly grilled peppers. First, place whole peppers directly on the grill over medium heat. Close the cover and let cook for a few minutes. Open cover and rotate the peppers. Repeat until the peppers are blackened evenly and the skin starts to get wrinkly.

Grilled Peppers - almost done

Grilled Peppers – Almost Done

 

Grilled Peppers - Done!

Grilled Peppers – Done!

An old trick is to place the cooked peppers in a brown paper bag for about 10 minutes straight off the grill. This will make removing the skins much easier.

Peppers into Paper Bag

Peppers into Paper Bag

Removing skins

Removing skins

Remove skins from the peppers by sliding them off with your fingers. I recommend doing this under cold water because the peppers will be hot and it is easier to wash away discarded skins. Also remove the inside seeds, webbing, and top to separate the de-skinned flesh.

Sliced peppers

Sliced peppers

I like to slice the peppers into thin pieces, as shown above. I also add sliced tomatoes and sliced red onion to complete the salad. Everything tastes best using room temperature tomatoes and onion, with slightly warm peppers.

Sliced tomatoes

Sliced tomatoes

Sliced red onion

Sliced red onion

Finally a simple dressing of extra virgin olive oil, a few splashes of red wine vinegar and a generous amount of sea salt complete the salad. I don’t like to put quantities for the dressing because everyone’s taste is different. I like vinegar, so I go a little heavy on the vinegar compared to most people. Dress it based on your taste preferences. You will need a fair amount of salt to bring out all the yummy flavor of the tomatoes and peppers.  This salad is best served immediately. However, I do like to use leftovers the next day on top of salad greens.

Grilled Pepper Salad

Grilled Pepper Salad

This salad is always a crowd pleaser in a casual, burgers and dogs, setting, or a fancier outdoor get together. I hope you enjoy it as much as my family does.

Grilled Pepper Salad
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Author: FamilyGlutenFree.com
Recipe type: salad
Serves: 4
Ingredients
  • 3 bell peppers (any color, but a variety is ideal)
  • 2 cups sliced tomatoes (about 2-3 large), sliced thin
  • ½ cup thinly sliced red onion
  • extra virgin olive oil
  • red wine vinegar
  • sea salt
Instructions
  1. Grill bell peppers until blackened and skins can be removed easily.
  2. Remove skins and seeds/inner webbing.
  3. Slice cooked pepper into thin slices
  4. Add cooked pepper, tomatoes and red onion to a bowl
  5. Drizzle extra virgin olive oil on top.
  6. Add a few splashes of red wine vinegar
  7. Add sea salt to taste (a fair amount will be needed).
  8. Mix until all vegetables are evenly coated.
3.2.1311

 

 

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August 22, 2014
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Products I Love

Raw Revolution Bars

August 22, 2014 Products I Love Leave a comment
Raw Revolution Bars

It’s been a long time since I’ve done a product review, but my policy is, I will only review products that my family and I use and love on a regular basis. Lately, we have been taking advantage of local produce and haven’t been shopping around for new products. However, I am always on the look out for something I can grab and go, that both the kids and I enjoy.

We have had our fill of gluten-free granola bars. None of the products on the market really stand out and they all basically do the same thing – oats, nuts, sugar. Overall, there isn’t much there nutritionally. Lately though, even the allure of chocolate chips doesn’t get the kids jazzed up to have a prepackaged granola bar. We needed to find something else to grab out of the cupboard when we are rushing out the door. It had to be tasty, but also have nutritional hit that will keep my kids full and energized and I can feel good unwrapping. I also wanted something I can enjoy too, with “adult flavors”, such as dark chocolate, coconut, flax, etc. Then I found Raw Revolution® bars.

Raw Revolution® bars are made by a company called Raw Indulgence, Ltd© based out of Hawthorne, NY. They currently produce 14 flavors of bars. All of the bars are certified organic, therefore, non-GMO. The bars are also vegan, kosher, and gluten-free (except for the Apple Cinnamon flavor which contains wheat grass and barley grass powder). Each bar also contains sprouted superfoods such as sprouted flax, and they are minimally processed. The ingredients list is small and typically contains nuts, seeds, dried fruit, chocolate, coconut, and agave nectar as a sweetener.

They distribute to many of the major supermarkets in my area (Stop&Shop, Shaws, Whole Foods) and their website will help identify stores in your area, though not all the flavors will be available. You can also order all the flavors straight from the website or off Amazon.

Almond Butter Cup

Almond Butter Cup

My favorite flavor by far is Almond Butter Cup. It has big chunks of chocolate and almonds, among a background of dates, sunflower seeds and sprouted flax. I recently threw one in my bag for an outing and brought along some gluten-free granola bars for the kids. I never got a bite of my Almond Butter Cup Raw Revolution® bar because both kids were begging for it as they handed me back their granola bars. I can completely confirm that these bars are kid-friendly.

So, if you are looking to change up your go-to snacks, check out Raw Revolution® bars. They are definitely a delicious and healthier alternative to your average gluten-free bar.

Disclaimer: I am not paid or compensated in any way to review gluten-free products. I only review products that I love, use in my daily life, and feel that others can benefit from too. I cannot guarantee that you will think these products are awesome too, but it is highly unlikely.

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August 14, 2014
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Eating Locally

Summer Vegetables Three Ways

August 14, 2014 Eating Locally Leave a comment
Fresh Green Beans

Now that we are in the heart of fresh summer produce, you may have encountered one of the following challenges:

  1. You have a CSA and are getting bored with preparing your abundance of vegetables the same way!
  2. You go to the farmer’s market and want to try new recipes for your favorite veggies, but don’t have any ideas!
  3. You are still learning how to prepare fresh produce and are looking for easy, quick, and delicious recipes!

Well, look no further; here are 3 unique ways to prepare some of August’s best vegetables – zucchini, beets, and green beans.

I have been in your shoes. I’ve had a fridge full of zucchini from my CSA with nowhere to turn. My kids already caught on that their favorite brownies, muffins, and banana bread, now have a familiar green speckling. Nice try! I have thought that beets taste like dirt and have been clueless how to use them. I have groaned at steaming another pot of green beans that are chewy and tough.

These are my recent favorite ways to use zucchini, beets and green beans this summer:

  1. Zucchini Noodles (also called “Zoodles”)
  2. Beets in Balsamic Vinegar (a quick an easy alternative to pickling)
  3. Roasted Green Beans

Zucchini Noodles or “Zoodles”

Vegetable noodles are all the rage these days, especially with the popularity of the Paleo diet. Being gluten-free, I was quick to jump on the veggie noodle train. Of course, there are some great gluten-free pasta options on the market (check out my review of Jovial Pasta), but vegetable noodles offer some very appealing advantages. First, who can argue with getting more veggies in your diet? Second, they are super quick to prepare. Finally, no more bloated, full belly after a heaping bowl of pasta. I can eat a giant bowl of zucchini noodles without feeling sluggish and feel energized and ready to go.

So, how are they prepared? Unfortunately, you will need a special tool. You can use a julienne peeler, but it is much easier to invest in a spiralizer. I bought mine on Amazon for $13 and it works great. All you do is press the zucchini into the spiralizer and turn it as the “zoodles” flow out.

Spiralizer

Spiralizer

After spiralizing, spread the “zoodles” on a layer of paper towels, add a layer of paper towels on top, and blot. This allows some of the moisture from the zucchini to be absorbed, leaving the zucchini noodles firmer and more noodle-like. I let them sit like this for about 20 minutes before cooking.

Zoodles on a paper towel

Zoodles on a Paper Towel

To cook, heat up a tablespoon of coconut oil in a nonstick pan. Add the “zoodles” and stir-fry for a few minutes, just to soften and add a little bit of sea salt to bring out the flavor. Add to a plate and they are done. I use whatever sauce I would normally use for pasta.

Zoodles and Sauce

Zoodles and Sauce

 

Beets in Balsamic Vinegar

Yes, I agree, beets taste like dirt, but, if you add the right flavors, they are delicious. I especially like pickled beets. The vinegar adds a fantastic contrast to the beets natural sweetness. I can eat them as is or as a topping on a salad. However, I don’t have time to pickle beets, so I have found this quick and easy alternative – just marinate them!

Cooking beets is super easy, but a little time consuming. Make sure they are clean and boil them in a large pot of water until they are softened and easily pierced with a fork. This may take a while depending on the size of your beets. Drain the water and allow the beets to cool. Once cool, gently slide off the skins with your fingers revealing the smooth edible part underneath.

Marinated Beets

Marinated Beets

To marinate them, chop the beats into bite size pieces and add to a bowl. Add enough balsamic vinegar so they are partially submerged and refrigerate. Give them a stir 3-4 times over the next day. After one day, they are ready to eat. I have had them in the refrigerator for a week and they have held up very well.

 

Roasted Green Beans

Nothing says summer more than a heaping bag full of fresh green beans. I love them even raw. However, I used to prepare them by steaming them and adding a little butter. They were fine, but I felt that they lost their flavor and were sometimes a little tough. Then, I discovered roasted green beans! They are so easy to prepare and delicious. Roasting green beans brings out their natural sweetness and makes them super tender.

Green Beans Ready to Roast

Green Beans Ready to Roast

Prepare the green beans by chopping off the inedible ends and cutting them in half. Layer them on a baking sheet, so they don’t overlap. Add a little olive oil and sea salt to coat and roast at 350 degrees for 15-20 minutes, or until they just start to brown. Then enjoy! I love them as a side dish, snack or on top of a salad.

Roasted Green Beans

Roasted Green Beans

I hope this gave you a few ideas to use up your summer bounty. My thinking is, anyone who doesn’t love vegetables, hasn’t had them cooked right. Here’s to being creative in the kitchen!

 

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August 4, 2014
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Smoothies and Drinks

Mint Chocolate Green Smoothie

August 4, 2014 Smoothies and Drinks 1 Comment
Mint Chocolate Green Smoothie

What I love about smoothies is, there are no rules. You can create a flavor combination based on your taste preference that day, using what you have on hand. Recently, I have been experimenting with fresh herbs in my smoothies. Not only do herbs add a unique flavor, but they are also healthy greens themselves. Fresh mint is a great addition to a smoothie. It blends easily and it adds a clean, cool flavor, perfect for summer.

What goes best with mint – chocolate! I’m not talking about adding a Hershey bar to my smoothie. I’m talking about 100% cocoa, no sugar added. I love adding raw cacao nibs, because they make little bits in the smoothie, like chocolate chips. However, you can easily substitute unsweetened baking cocoa.

raw cacao

raw cacao

My Mint Chocolate Green Smoothie follows my smoothie rules:

  • No grains
  • Only naturally occurring sugars
  • Make sure there are healthy proteins and fats
  • Add plenty of greens
  • Keep it vegan (no dairy)

These rules are meant to keep your smoothie as healthy and digestible as possible, while making it substantial enough to keep you full. Check out my Guide to Building a Better Smoothie for more helpful hints.

Brighten your next morning with a cool refreshing smoothie this summer, featuring fresh mint. Enjoy!

Mint Chocolate Green Smoothie
 
Print
Prep time
5 mins
Total time
5 mins
 
Vegan, Paleo, 1 Serving as a meal, 2 Servings as a snack
Author: FamilyGlutenFree.com
Recipe type: Smoothie
Ingredients
  • 1 frozen banana
  • ½ cup fresh mint leaves (about 2 stems worth)
  • 1 Tbsp raw cacao nibs/powder or unsweetened baking cocoa
  • 1-2 medjool dates (remove pits)
  • 1 heaping handful of baby spinach (organic if possible)
  • 1 cup coconut water
  • 1 cup almond milk
  • (Note: if not using a high-powered blender, substitute 2 Tbsp honey or agave nectar for the dates)
Instructions
  1. Combine all ingredients in a blender. Blend until smooth and enjoy!
3.2.1311

 

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  • School Lunch 2

  • Cashew Chocolate Chip Dairy-Free Ice Cream

    Cashew Chocolate Chip Dairy-Free Ice Cream

  • School Lunch 1 and Introduction

    Going to School

  • Grilled Pepper Salad

    Grilled Pepper Salad

  • Raw Revolution Bars

    Raw Revolution Bars

  • Summer Vegetables Three Ways

    Fresh Green Beans

  • Mint Chocolate Green Smoothie

    Mint Chocolate Green Smoothie

  • My Homemade Kombucha Experience

    Homemade Kombucha

  • Fresh Herbed Quinoa

    Fresh Herbed Quinoa

  • Spinach, Strawberry and Pecan Salad with Balsamic Dressing

    Spinach, Strawberry and Pecan Salad with Balsamic Dressing

  • Dairy-free Healthy Chocolate Cream Popsicles

    Dairy-free Healthy Chocolate Cream Popsicles

  • Spring – Garlic Scapes

    Outdoors

  • Grain-free Crab Cakes

    Grain-free Crab Cakes

  • Easy Mint Infused Water

    Mint Infused Water

  • How to get the Most out of Your Avocados

    How to get the Most out of Your Avocados

  • Lotus Food Rice Ramen Review and Bonus Miso Soup Recipe

    Miso Soup with Lotus Foods Rice Ramen

  • Portuguese Kale and Potato Soup (Caldo Verde)

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  • My Son’s Story

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  • Strawberry Coconut Cashew Smoothie

    Strawberry Coconut Cashew Smoothie

  • Kielbasa with Peppers and Coco-Buttery Basmati Rice

    Kielbasa Peppers Basmati Rice

  • Grain-free Cinnamon Sugar Fun-Dough Cookies

    Grain-free Cinnamon Sugar Fun-Dough Cookies

  • Guide to Building a Better Smoothie

    Smoothie Guide

  • Jovial Pasta

    Jovial Pasta

  • Baked Meatballs

    Baked Meatballs

  • Easy Strawberry Pecan Breakfast Quinoa

    Easy Strawberry Pecan Breakfast Quinoa

  • Pamela’s Baking and Pancake Mix

    Pamela's Baking and Pancake Mix

  • Chocolate Coconut Balls

    Chocolate Coconut Balls

  • US Wellness Meats

    US Wellness Meats

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    Cherry Chocolate Almond Smoothie

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    Omission Beer

  • Fried Turkey Cutlets

    Fried Turkey Cutlets

  • Slow Cooker Salsa Chicken

    Slow Cooker Salsa Chicken

  • Whole Grain Mustard and Apple Cider Vinegar Salad Dressing

    Whole Grain Mustard and Apple Cider Vinegar Salad Dressing

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    Quinoa with Zucchini and Portobello Mushrooms

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    Orange Cream Smoothie

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